Base Camp Restaurant

Local beers on tap and more!

Granny Smith apples, fennel, brie and egg in a pie crust with confit tomatoes

Asparagus, fennel and Napa cabbage, Meyer lemon vinaigrette and bleu cheese

Chicken thigh and vegetables smothered in cheese with a crispy crouton top

An Asian fusion approach on the classic corned beef and cabbage

Sauce espagnole and Yorkshire pudding

White cheddar pepper gravy

Cranberry Chipotle Glaze

Grilled Argentine shrimp with miso sake butter sauce on bamboo rice

Porter braised beef cheeks on butter fried potato pancakes

Cherry demi-glace, mashed potatoes

House smoked quail with nutty chili paste

Rich seafood gravy, bamboo rice

Agave butter

Tomatoes slow cooked in oil on flatbread with balsamic reduction

Caramalized onion and fennel under a cheesy crouton

Maple braised pork belly on green chili deviled eggs